Pumpkin Cinnamon Roll Casserole
The perfect fall breakfast. This Pumpkin Cinnamon Roll Casserole is made with diced up cinnamon rolls baked in a pumpkin egg wash. It's a must for your baking list this fall.
Servings: 8 servings
Ingredients
- 2 cans refrigerated cinnamon rolls
- 4 large eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
Instructions
- Preheat your oven to 375 degrees F. Open refrigerated cinnamon rolls and set icing aside. Cut or Rip cinnamon roll dough into small pieces and place in a greased baking dish.
- In a separate bowl whisk together eggs, heavy whipping cream, vanilla, pumpkin pie spice, and pumpkin puree.
- Pour egg mixture over cinnamon rolls and bake for 30 minutes. Or until fully cooked. Allow to cool slightly then drizzle on icing.
Video
Notes
When using pumpkin puree, you want to make sure you are not buying pumpkin pie filling. Measure out your pumpkin puree and place it on a paper towel and allow it to soak up some of the water before adding it to your casserole. Use the icing that comes with the cinnamon rolls, or you could make your own.
Nutrition
Serving: 1slice | Calories: 98kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 44mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2737IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg